Chocolate Spicy Sugarplums
Source of Recipe
Sandra Long
List of Ingredients
1/2 cup (use 3 or 4 ozs.) good quality chocolate chips
2 teaspoons dutch process cocoa powder
1 teaspoon cinnamon
1/2 cup sugar
1/4 cup corn syrup (use light or medium, not dark)
1/3 cup brandy or cognac (or can substitute 1/2 cup amber or dark rum)
1 nine-ounce package of chocolate wafer cookies, pureed or powdered
1 cup pureed dry breadcrumbs
1 cup lightly toasted pecans, chopped very fine
Recipe
Using a double boiler or the microwave oven on low power, gently melt the chocolate chips, the sugar, cocoa powder, and the corn syrup together, stirring smooth. Remove from heat, add the liqueur and stir gently, so as not to stiffen the chocolate mixture.
Puree the cookie crumbs to a fine powder using a food processor, place in a large bowl, add the pureed breadcrumbs and the cinnamon, and add chocolate mixture. Stir to combine. This may take a few moments to meld the ingredients. Once combined, let the mixture rest a few minutes.
Chop the pecans finely, and place in a shallow dish.
Take teaspoonfuls of the chocolate mixture and roll into balls about 3/4 inches across.
Roll into the pecans. You can also roll a few into a dish of granulated sugar for the real "sugarplum" effect.
Set sugarplums into airtight containers, and then serve on pretty dishes or let mellow for a few days.
YIELD: 4 Dozen
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